Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 large green or red bell peppers I Tablespoon corn oil 1/2 cup
onions, finely chopped 1 clove garlic, crushed- 1/2 cup cream-style
corn 1/2 cup corn kernels 1/2 cup dry corn bread or corn tortillas,
crumbled 1/4 cup freshly-minced parsley I Tablespoon red chili powder
Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2
cups vegetable broth Preheat oven to 375 degrees.
Fill a large kettle to at least half full and bring water to
rolling boil. Slice off a top 'lid' from each pepper and scrape
insides clean. Plunge shells into water, parboil for 2 minutes,
remove from wciter with care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft. Cool slightly
and combine with all other stuffing ingredients and seasonings. Stuff
peppers with mixture and set in baking pan. Bake about 40 minutes
covered and 10 minutes uncovered at 375 degrees, basting often with
vegetable broth.

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